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Method

2. Place the chocolate, butter and sugar in a saucepan and heat gently, stirring, until melted and smooth. Remove from the heat
then gradually beat in the eggs until well mixed.

3. Sieve over the flour and cocoa then gently stir in. Add half the raspberries and almonds, stir in, then spoon into the prepared tin. Scatter over the remaining raspberries and almonds and bake for 30–35 minutes until just set.

4. Leave to cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely. Cut into 20 squares and store in the fridge if not eating on the same day.